This Roasted Vegetable Chickpea Salad is a colorful combination of roasted veggies with chickpeas for bulk and a vibrant Mediterranean dressing. This salad is a big bowl of brightness. I love making this Roasted Veggie and Crispy Chickpea Salad all year arround as you can easily find all the vegetables. Love serving it to family or friends who gather around our table. Everyone loves it and I get frequent requests for the recipe.I thought you’d enjoy it too as this warm salad is healthy, super delicious and perfect for dinner or lunch entertaining.
Every element of this salad is wonderful but when you combine them all together, oh my! Roasted peppers, fennel and sweet cherry tomatoes, chickpeas, and a plethora of fresh herbs come together to create a delightful side for just about any entree. Drizzle it all over with a flavorful balsamic sumac dressing and you’ve got heaven on a veggie lover’s plate!
Tips and tricks making roasted vegetable chickpea salad
Feel free to use any color bell pepper. I used one red and one yellow for my dish.
I like to slice the fennel into pretty little fans for this salad.
Love the combination of fennel fronds and parsley in this salad for really fresh flavor but I’ve also used combinations of basil, cilantro, parsley and chives, all with delicious results. Just be sure to use plenty of fresh herbs.
This Roasted Veggie and Crispy Chickpea Salad can be served on individual plates or on a large platter.
Sometimes I add thin sliced olives to this salad to make it a little more hearty.
If I’m serving this salad to guests I like to prep everything in advance. This is what I do:
Cut the peppers and fennel and store them in a zippered bag or airtight storage container.
Combine all of the ingredients for the spice mixture in a small bowl, cover and set aside.
Drain the chickpeas well, place in an airtight container and refrigerate.
Wash the tomatoes and set aside.
Make the dressing and refrigerate.
I even go as far as lining two sheet pans with foil so I’m all set to go.
Twenty minutes before serving all I have to do is preheat the oven, gather my prepped ingredients and combine them on the sheet pans, as directed.
Check out more recipes:
Crispy Zucchini with Sun Dried Tomato Sauce
Roasted Cauliflower and Chickpea Salad
Roasted Vegetable Chickpea Salad
- 2 large fennels
- 200 g cherry tomatoes
- 1 bell pepper
- 1 can chickpeas
- 1 handful parsley
- 1 handful fennel fronds
- 30 g vegan feta cheese
- ½ tsp salt
- 1 tbsp olive oil
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp sumac
- Slice all the vegetables into small strips and pieces and add to a lined baking sheet.
- Drizlle with oil and salt and mix well.
- Roast in the preheated 200C oven for about 30 minutes or until browned and tender.
- To a bowl add chickpeas, herbs, vegan feta cheese and roasted vegetables. Drizzle over the olive oil and balsamic vinegar and sprinkle some sumac.
- MIx well and serve it. Enjoy!